Pantry Staples I Make from Scratch
They’re easier to make than you think (not to mention better and cheaper)
Something you should know about me is that I take food very seriously. I’m a live-to-eat, not a eat-to-live kinda person. I cook all the time; in fact, I’d rather cook than go out (or take out) because my food is just better. A big reason for that is because I source the best quality ingredients. These days that includes making my own — which I find to be healthier, tastier, and far more affordable. So, I felt like I had to share!
I’ve always gone out of my way to gather the highest quality fresh ingredients as well as pantry staples. I believe the outcome of the food is only as good as what I put into it. And, I can only be as healthy as what I put into my body. That’s why I prioritize seasonal, local food and clean labels.
But there are obstacles. As hard as I try, some pantry staples don’t have a better substitute. Or if they do, they can be extremely expensive, making it a luxury rather than an essential. As life gets busy, I might find I’m missing a key ingredient right when I need it. All of these reasons compelled me to take matters into my own hands and start making pantry staples from scratch.
I know what you might be thinking: but isn’t making this stuff a giant pain in the ass?? Listen, I am not Ballerina Farm. The only reason I make these pantry items is because it is relatively easy, and they can be made with other basic ingredients I typically already have in my home. So, give it a try. I bet you won’t want to go back.
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Recipes for Homemade Pantry Staples
Ricotta
Once I learned how to make it, I never bought ricotta again. The ingredients are simply whole milk, lemon, and salt! I don’t even measure out anymore, and I will whip it up at a moment's notice. I used to use cheesecloth to drain the curds, but now I just use a fine mesh strainer, and it works just fine.
I started off with this recipe from The Kitchn
Healthy-ish BBQ sauce
Most BBQ sauce has a lot of sugar in it, plus who knows what else. Instead of ketchup as the base, this recipe uses a combo of maple syrup and tomato paste. I like that it’s easy to adjust the taste if you want it sweeter or spicier.
Granola
I was a big fan of Early Bird granola which is golden, toothsome, and also pushing $15/bag. For someone who enjoys granola in my morning yogurt, this was not a sustainable habit. I discovered the Eleven Madison Park recipe and started experimenting with my own adaptations. Now, I make a batch typically once a week with whatever ingredients I have in my pantry.
I documented my recipe and variations here
Mayo
We had been getting the Primal Kitchen Mayo which has great ingredients but is $13 a jar. So, I just started making my own — we call it ‘Melannaise’. The homemade version is worth making for foods with mayo as a key component like a tomato sandwich or crab toast.
I use this recipe from NYTimes Cooking but sub avocado oil to make it healthier
Pickled vegetables or giardiniera
I always enjoy picked vegetables when I eat out, whether served as a condiment for a taco at a Mexican restaurant or as part of an antipasto platter in Italy. I really appreciate that pickling is a way to preserve homegrown vegetables when they’re in season so they can be enjoyed later on. I don’t know why it didn’t occur to me to make sooner because it is so simple.
I use this recipe from Food52
Hoisin sauce
As someone who likes to dabble in Asian cooking, I’ve always had hoisin sauce on hand — but have you seen the ingredients? Even for an occasional use, I was feeling crumby about all the unpronounceable words. I remembered Gwyneth Paltrow had a clean hoison recipe in her cookbook so I tried it. Super easy to whip up and tastes just like it’s supposed to.
Buttermilk pancakes
Bisquick will do the trick, but homemade pancakes are better. Some are lucky to have a family recipe that’s been passed down, but for the rest of us, we’ll settle for someone sharing theirs. I got this one from a friend, and now I’m passing on to you. My husband makes these almost every weekend, and they’re always a a hit.
Our friend’s family recipe is now our own family recipe
Vinaigrette salad dressing
Everyone should know how to make a simple salad dressing. A mix of vinegar and olive oil in a 3:1 ratio with mustard used as an emulsifier never fails. The recipe is adaptable for whatever ingredients you have on hand.
Mix 1 T Dijon mustard and 1 T red wine vinegar (or white, balsamic) with fork or whisk in a small bowl. Slowly stir in 3 T olive oil making sure it emulsifies before adding more. Option to mix in minced shallot or herbs.
BEFORE: chopped up tomatoes right at the start
AFTER: once they’ve been cooked down and gone through the food mill
Tomato sauce from scratch
There’s nothing better to me than a pomodoro sauce — simple food at its best. Its a sauce that is completely reliant on using the very best ingredients, most importantly the tomatoes themselves. Several years ago I started to make and freeze my own sauce with San Marzano tomatoes procured at the farmers market at the peak of the season August through October. I will fill up a whole freezer drawer with sauce and enjoy it all through the winter and spring.
I don’t follow a recipe per se, but here’s how I make it: in a large pot I add a good drizzle of olive oil and one clove of garlic sliced. I cook it on low until the garlic is golden, then remove it (this is simply to infuse the oil with garlic). Then, I add to the pot the tomatoes roughly chopped. I cook it down at a low simmer for a long, long time — up to 3 hours — to remove much of the water. After cooling, I put through a food mill at the widest opening to remove the skins but get as much pulp through. At that point if it still seems watery, I’ll cook it down for longer. Otherwise, I put into glass containers to freeze.
Next Up
Churning butter — I’m not sure the juice (butter!) is worth the squeeze (churn!), but I’m curious to give it a try.
Chicken broth — I make broth from time to time when I have a leftover chicken carcass, but I’d like to be more consistent because homemade broth truly makes all the difference when using in a recipe.
Buttermilk - We use buttermilk to make waffles and pancakes, but don’t always have it in the house forcing a scramble to the store. It’s so simple to make, so I might as well! (Incidentally this is a bi-product of churning butter so if I do that, I’m all set.)
Mozzarella - I once watched someone demonstrate how to make mozzarella by hand, and ever since I’ve wanted to make it. Now that I have ricotta under the belt, this is the next one to master.
Apple sauce - I tend to do this every fall when I get a big batch of apples. So, maybe this is a seasonal from scratch recipe.